Crispy Lemon Pecorino Chicken Cutlets
Introduction:
These Crispy Lemon Pecorino Chicken Cutlets are juicy on the inside, crispy on the outside, and bursting with fresh lemon flavor. The sharpness of Pecorino Romano cheese pairs beautifully with the brightness of lemon and the crunch of golden breadcrumbs. Perfect for a weeknight meal or a crowd-pleasing dinner party.
Prep & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients:
Chicken:
2 large boneless, skinless chicken breasts (halved lengthwise to make 4 thin cutlets)
Salt & black pepper, to taste
Zest of 1 lemon
½ tsp garlic powder
½ cup all-purpose flour
2 large eggs, beaten
¾ cup Pecorino Romano cheese, finely grated
1 cup panko breadcrumbs
1 tbsp chopped parsley (optional)
Olive oil or vegetable oil, for frying
For Serving:
Lemon wedges
Extra Pecorino for garnish
Fresh parsley (optional)
Instructions:
1. Prepare the chicken:
Pound the cutlets between two sheets of plastic wrap to ¼-inch thickness. Season with salt, pepper, garlic powder, and lemon zest on both sides.
2. Set up dredging stations:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Mix panko, grated Pecorino, and parsley (if using)
3. Bread the chicken:
Dredge each cutlet in flour, shake off excess, dip in egg, then coat thoroughly in the panko-Pecorino mixture. Press lightly to adhere.
4. Cook the cutlets:
Heat a thin layer of oil in a large skillet over medium-high heat. Cook cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
5. Serve:
Serve hot with lemon wedges and a sprinkle of extra Pecorino and parsley.
Tips:
Make it lighter: Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway and spraying with oil.
No Pecorino? Substitute with finely grated Parmesan.
Double crispy: Use a mix of panko and crushed cornflakes for extra crunch.
Meal idea: Serve over arugula salad, pasta aglio e olio, or creamy polenta.
Q&A:Q: Can I make these ahead of time?
A: Yes! Bread the cutlets and refrigerate for up to 8 hours before cooking.Q: Can I freeze the cutlets?
A: Yes, freeze breaded (uncooked) cutlets in a single layer, then transfer to a bag. Cook from frozen or thaw first.Q: What can I use instead of eggs?
A: Use buttermilk or a mixture of mayo and a splash of water as a binder.Q: What’s the best oil for frying?
A: Use light olive oil, canola, or vegetable oil for neutral flavor and high smoke point.️ Nutrition (Per Serving – 1 cutlet):
(Approximate values)
Calories: 400
Protein: 35g
Carbohydrates: 20g
Fat: 20g
Fiber: 1g
Sugar: 1g
Sodium: 550mg
